As much as we like to dine out, we actually enjoy cooking at home a lot. Typically, I like to make as much of our meals and snacks from scratch as possible, including pastas, pickles (and even kimchi, coming soon), yogurt, and more.Read More
I do Crossfit. I also love ice cream. And the two never conflict with one another. There’s a common misconception that all Crossfitters eat paleo. While I have friends that are on paleo diet, and I enjoy entertaining the idea of it, sugar, dairy, and wheat make up the foundation of my dietary pleasures.Read More
A week ago, I posted a video on Instagram of pandan ice cream churning in our ice cream maker. I received a few recipe requests, so here it is!Read More
Last weekend, we grilled up some beef short ribs, Korean galbi style. On the side, we also grilled some sugar snap peas, okra, and mushrooms. A peanut sauce accompanied the snap peas, while I tossed the mushrooms and okra in two chili dressings.Read More
This Lunar or Chinese New Year, we attempted to make as much of our Chinese meal from scratch as possible. In reality, depending on who you ask, it wasn’t a traditional menu. There were no whole steamed fish or chicken, abalone slices on vegetables , dried oysters stewed with hair-like seaweed, or any of those typical Chinese New Year dishes that we grew to love (or despise) as kids. We did, however, tried to keep it Chinese-y.Read More
I posted a photo on Instagram earlier and did not expect the overwhelming number of recipe requests. I shouldn’t be surprised, as lo bak go (蘿蔔糕) is a well loved dim sum item. Moreover, it’s a Chinese New Year staple.
Savoury meat-studded steamed cakes (e.g. made with radish or taro root) and dessert steamed cakes (e.g. red bean, water chestnut, sticky brown sugar coconut) represent optimism towards a more prosperous year. (“Cake” in Chinese is homonymic with “rising up”).Read More